1. Fry onion in oil in a large skillet over high heat.
2. Place potato, parsnips, pears, broth and onion in a large saucepan. Season to taste and cook uncovered over medium heat for 20 minutes. 
3. Blend mixture in a food processor until smooth. Add cream and return to saucepan. Heat over medium for about 2 to 3 minutes. 
4. Garnish with croutons and thyme before serving.

Nutrition tip:

For soup with less calories, replace the cream with 125 mL (1/2 cup) of milk.